This is not so much a recipe as it is an ode to my garden. I love my garden. After admiring the garden of a good friend last spring, I was surprised by him pulling up to my house one Saturday morning with some lumber, tools, and a pickup truck full of soil. A few short hours later I had my own raised garden bed.
Last go around, my garden yielded zucchinis, red peppers, snap peas, green bush beans, and cucumbers. For this winter garden I planted cilantro, yellow pear tomatoes, yellow peppers, zucchini, okra, butternut squash, and scallopini bush squash. While it’s been quite the bounty, I think I’ve been most pleased with the butternut squash production because at the store they run over $3/lb … and we all know how heavy those things are! (Are butternut squash that expensive everywhere or just on Maui?) I just made a batch of butternut squash bisque two nights ago with two squashes from the garden and the fresh taste converted butternut -hating Dan into a true believer. Sadly, we dove into the bisque so quickly that there was no photographic evidence to prove its existence … so, instead, I will share with you the first fruits of my unbelievably large tomato plant.
My tomato plant is heavy with tomatoes, but they are taking their sweet time ripening. Tonight yielded the first yellow tomatoes form the plant … five beautiful, yellow tomatoes. Small tomatoes. What does one do with five small tomatoes? In my case, I made tomato carpaccio. I sliced each of my little ‘maters into three or four thin slices, placed them on a plate drizzled with balsamic vinegar and olive oil, and I lightly seasoned them with salt and pepper. Basil would have been a lovely finishing touch, but alas, I had none on hand. Enjoy – we sure did!